Butternut Squash Mac n' Cheese with Brown Butter and Crispy Sage

Butternut Squash Mac n' Cheese with Brown Butter and Crispy Sage

This tasty and comforting recipe comes to us from our Zenbassador, Elisha from @elishasfarmhousekitchen. Feel free to customize with your favourite choice of pasta noodles. Serving a crowd? This recipe can easily be doubled so more guests can enjoy!

 
 

Ingredients:

1 large butternut squash

1 tbsp olive oil

4 cups elbow macaroni, dry

1 pkg Creamy Swiss cashew cheese

1 whole garlic, roasted

25 sage leaves

1/2 cup vegan butter

1/2 cup almond milk

Salt & pepper, to taste

 

Instructions:

1. Cut the butternut squash in half and remove the seeds. Drizzle with olive oil and sprinkle with salt & pepper. Bake on a parchment lined pan at 475 degrees for approx. 30 minutes or until a fork goes through easily.

 

2. Cook the macaroni as per instructions on the packaging.

 

3. Brown the butter in a saucepan by simmering over medium heat for about 4 minutes. Add the sage and cook until crispy (about 2 mins). Once the squash is baked, scrape it out and add to a blender with the garlic, milk, cheese, salt and pepper. Blend until smooth. Add the sauce to the macaroni. Top with the brown butter and crispy sage.

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